Date: Sun, 10 Jul 2005 22:48:33 GMT -------------- BEGIN bread-bakers.v105.n029 -------------- 001 - "Peter Robinson" Subject: I bought a Welbilt ABM2200T and it came without a manual Date: Sun, 3 Jul 2005 07:25:35 -0700 Hi Group, I need help. I bought the above breadmaker for $6.95 at a thrift shop. It is like new but has no manual. It has a round pan that holds 4.0 pounds of water. The controls are 1.. "select" normal, light and dough. 2.. "timer" up arrow, down arrow 3.. "start" on, wait If someone has a manual, that would be great. If someone will please give me a basic instruction to follow, that will be good. Thanks in advance for your help. Peter Robinson I am working on building a retained heat, electric fired, hearth style oven and I will let you know of my progress. [[Editor's note: See post below for source for Welbilt parts and manuals.]] --------------- MESSAGE bread-bakers.v105.n029.2 --------------- From: Gloria J Martin Subject: Gas vs. Electric Oven: Date: Sun, 3 Jul 2005 16:16:37 -0500 Actually, most people prefer an electric oven. Gas cooktops are fine and many of the better ranges with a gas cooktop has an electric oven. They both produce heat, and that is what is needed to bake the bread. The quality of the thermostat is what controls the heat. I had a Dacor oven in my previous house (my choice) and the thermostat was German made. German's excel in accurate thermostats. That is what make the Rowenta irons better---the accuracy of the thermostat. The stove that was in this house when we bought it is still here. It is a poor substitute for the Dacor. I have learned, by means of an oven thermometer, that it runs about 20 degrees hot, so I try and adjust the setting and then check the thermometer after the oven cycles off. I'll probably not get another oven because it has one advantage in that I can actually get 150 degrees in it by setting it on "warm" and along with some other tricks, get the very best beef roasts. My Dacor would not go below 170 degrees, and that was too much heat for the meat's second step. In our previous house in our previous city, I taught hands-on bread classes and they were very successful. I do believe the ciabatta bread requires more hydration, as others have said. More kneading is not the secret. Then do use a pan of water on the shelf below. The water should have been put in the oven when you first turned it on so it is already hot. Then do allow the bread to rise to its fullest extent---here is where experience helps, because if it raises too much, it will fall during the oven spring. The bread ingredients are not expensive, so if you have a failure or two, that is how you get experience. I've had my share of failures, but I called them "learning experiences". I bet even Peter Reinhart has a failure now and then as he developes new recipes. I am now a widow and so I bake very little bread. It's not as much fun when I don't have an appreciative partner. I've found other interesting things to take up my time. Gloria Martin --------------- MESSAGE bread-bakers.v105.n029.3 --------------- From: "Margaret G. Cope" Subject: Bread Pan for Zojirushi Date: Tue, 5 Jul 2005 09:12:59 -0400 Does anyone have a Bread Pan for Zojirushi Model BBCC-S15A that they are willing to part with? I have a friend who would love to find this " out of production" item. --------------- MESSAGE bread-bakers.v105.n029.4 --------------- From: Stephen Remer Subject: Getting Steam in the Oven Date: Tue, 5 Jul 2005 06:49:41 -0700 (PDT) I have read several places to put a pan on the bottom shelf of the oven and either put ice cubes or water in it. When I do so, I never seem to get much steam and many times the water is still there after the bread is done. I usually use a small cast iron skillet, about 7.5 inches in diameter and about 1.5 inches deep. I put about 1 cup of water in it. There is a lot of steam when the water hits but of course none of that goes in the oven since the door is open. I once tried using a quarter sheet pan, and the water did evaporate, but the pan turned black and created odors that even got into the bread. It seems that a larger surface pan will work better. Perhaps the broiler pan might work? Does anyone have any thoughts, comments, suggestions? Steve --------------- MESSAGE bread-bakers.v105.n029.5 --------------- From: Tom Reingold Subject: how to hold a class? Date: Thu, 07 Jul 2005 12:51:12 -0400 I've agreed to teach a class in breadbaking on Monday evening. I've never done this. I will be showing how to bake challah bread. I might have as few as two or three students. It occurred to me that it might make sense to bring dough in various states, to hurry the class along. So we might bake in reverse! I'll take a couple of balls of dough and teach the students to braid them, let them rise a few minutes, then bake them. Then while they are baking, I'll take the raw ingredients and teach them how to mix them into balls of dough. Any alternatives to this plan? More importantly, how do I arrive at class with two balls of dough that have just finished their first rise? I have tried mixing ingredients and refrigerating them, but then the new temperature makes rising tricky. Thanks. Tom Reingold Noo Joizy --------------- MESSAGE bread-bakers.v105.n029.6 --------------- From: Reggie Dwork Subject: Summer Loaf in Portland Date: Sun, 10 Jul 2005 14:57:40 -0700 9th Annual Summer Loaf Artisan Foods Festival in Portland, Oregon This year's event will be the biggest yet, with festivities beginning on Thursday, August 4 at Portland's Pearl District Farmers Market. Local chefs and bakers will demonstrate wood oven cooking and baking techniques. After the Market winds down, baker Dominique Geulin of St. Honore Boulangerie will speak about sustainable wheat growing practices. Ecotrust Building 721 NW 9th Avenue $5 at the door for the lecture (no pre-registration) Saturday, August 6 is the main event, and the Portland Farmers Market will be abuzz with dozens of special vendors in addition to the regular market stands, including local bakeries, cheesemakers, chocolatiers, and wineries. Summer Loaf is historically the Market's busiest day of the year, with people coming from all over the country to see, hear, smell, and taste the excitement. Bob's Red Mill brings us the Amateur Baking Contest again this year, with entries being accepted between 8:30 =96 9:30 AM (no pre-registration). Enter one or all three categories: Wild Yeast, Baker's Yeast, and Quick Breads. Judging begins promptly at 10:00, awards announced at 11:45 on the main stage. For more information and entry form go to . Portland Farmers Market South Park Blocks, PSU Campus 8:30 AM - 2:00 PM visit for more information The Bread Bakers Guild of America and General Mills present the educational component of Summer Loaf, with wood oven demos by famous and local bakers alike, with a very special appearance by the gold medal winning Bread Bakers Guild Team USA! The Team will also teach a Master Class at Western Culinary Institute after the Market, sharing their winning techniques and formulas. Western Culinary Institute 921 SW Morrison Street 2:00-4:30 PM $30 Guild Members & WCI students / $40 non-members / $50 class-day registration: register with Gina by July 29: info@bbga.org Best, Gina Piccolino Executive Director The Bread Bakers Guild of America 3203 Maryland Avenue North Versailles, PA 15137 412-823-2080; Fax: 412-823-2495; E-mail: gina@bbga.org 2005 - The Year of Camp Bread --------------- MESSAGE bread-bakers.v105.n029.7 --------------- From: Reggie Dwork Subject: Source for Welbilt parts Date: Sun, 10 Jul 2005 15:03:20 -0700 For Welbilt small appliance parts, literature and manuals: Tritronics Inc. 1306 Continental Dr. Abingdon, MD. 21009-2334 1-410-676-7300 1-800-638-3328 (option 2) Fax 1-800-888-3293 Online parts ordering: --------------- END bread-bakers.v105.n029 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved